Strawberry Glazed Buttermilk Biscuits: The Flakiest Biscuits I’ve Ever Made
I’ve made my fair share of biscuits over the years. Some were okay, some were almost perfect, but honestly, I could never get them as fluffy and layered as I wanted. I’d follow every “classic” biscuit recipe, chill the dough, use cold butter, fold carefully… and still, somehow, they ended up a little dense, a little flat. It was frustrating, to say the least. Thats when these Strawberry Glazed Buttermilk Biscuits were born.
Then I stumbled on the idea of lamination, yes, like a croissant. Thin layers of butter folded into the dough multiple times to create those buttery pockets that puff up in the oven. At first, I was skeptical. Would it really work in biscuits? Could I really make this at home without a professional bakery setup? The answer was a resounding yes. Adding even an extra layer of thinly sliced butter between folds changed everything. When these biscuits baked, they rose tall, flaked beautifully, and had that perfect tender interior I’d been chasing for years.
To make them even more irresistible, I topped them with a fresh strawberry glaze. The sweetness and brightness of the glaze paired perfectly with the buttery layers, adding a pop of color and flavor that feels celebratory even on an ordinary morning. I love that each bite gives you a little crunch, a soft, flaky layer, and then that sweet, fruity finish that makes you close your eyes and savor it all.
These biscuits have quickly become my go-to for weekend brunch, special breakfasts, or anytime I want a little indulgence. They’re proof that a little patience, a few extra steps, and a lot of butter can completely transform a classic favorite into something truly unforgettable.
Strawberry Glazed Buttermilk Biscuits
Ingredients
For the Biscuits:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tbsp granulated sugar
- 2 sticks unsalted butter cold and cubed
- 3 tbsp unsalted butter cold and thinly sliced
- 1¼ cups cold buttermilk
For the Strawberry Glaze:
- 1/2 cup strawberries chopped
- 3/4 cup powdered sugar
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
- Whisk together 3 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, and 2 tbsp granulated sugar in a large bowl.3 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 2 tbsp granulated sugar
- Cube the 2 sticks unsalted butter and cut it into the flour mixture using a pastry cutter or fingers until you have pea-sized pieces.2 sticks unsalted butter
- Pour in 1¼ cups cold buttermilk and mix gently until the dough is shaggy and barely combined.1¼ cups cold buttermilk
- Turn dough onto a floured surface and pat it into a 1-inch thick rectangle. Place a few paper-thin slices of the 3 tbsp unsalted butter over the top of the dough (about ⅓ of the slices).3 tbsp unsalted butter
- Fold the rectangle into thirds (like a letter). Rotate 90°, roll it out again to 1-inch thick, and repeat the process two more times, layering butter each time before folding. Do 3 folds total, distributing the thin butter slices evenly.
- Roll the dough to ¾-inch thick, cut with a sharp 2½-inch biscuit cutter (press straight down, no twisting), and place biscuits close together on a parchment-lined sheet.
- Freeze biscuits for 10 minutes before baking.
- Bake at 425°F for 15–18 minutes until golden and tall. Brush tops with melted butter if desired.
- Whisk together the chopped 1/2 cup strawberries, 3/4 cup powdered sugar, 1 tsp salt, and1 tsp vanilla extract until silky and smooth.1/2 cup strawberries, 3/4 cup powdered sugar, 1 tsp salt, 1 tsp vanilla extract
- Let the biscuits cool for at least 30 minutes before glazing. Pour an equal amount of the glaze over the cooled biscuits, letting it drip down the sides to fully envelope.
